Preheat the oven to 200° F and line a baking sheet with parchment paper. Set aside.
Whisk together the milk, heavy cream, eggs, sugar, vanilla, cinnamon, and salt in a large bowl. Pour this into a large shallow dish, like a 9x13 baking pan.
If your bread isn't pre-sliced, slice it about ¾-1 inch thick. Make sure to not cut them too thin!
Soak 2 slices of bread in the mixture for 4-5 minutes per side. While those are soaking, preheat the pan over medium heat.
Melt a pat of butter in the pan and place the french toast in the pan, letting it cook for 3-4 minutes, or until golden brown (start checking the bottom around 3 minutes). Flip and do the same on the other side.
Keep the french toast warm in the oven by placing the slices on the baking sheet and keeping them in the oven until ready to serve.Serve with fresh fruit, maple syrup, and powdered sugar.
Use stale bread- Sourdough bread that is a few (2-4) days old works perfectly for this french toast (no worries if it's not a few days old). Be sure to check for mold before using! Also, be sure to use thick slices of bread. The thinner they are, the more you risk them falling apart after they soak in the egg mixture.
Don't skip the soak- don't skip this part! Sourdough is a hearty bread so you want to give it time to soak up all that creamy egg mixture.
Use full dairy- If you don't have a dietary restriction, I suggest sticking with full-fat milk & heavy cream. It makes for such decadent french toast. If you have to swap for non-dairy items, it's still delicious too!
Spice it up- add a little pumpkin pie spice to the mixture for the fall!!
Keep it warm- If you are making a bunch of french toast at once, you can keep the slices warm in the oven as you make them. Just preheat the oven to 200° F and line a baking sheet with parchment paper, so that you can pop them in the oven as you go and serve them all together warm.